Gluten-free Gourmand

One of the things that I promised myself after returning from Hiatus 2015  was that I'd figure out how to make Cochinita Pibil.  It's kind of a regional specialty in the Yucatan and all the restaurants compete for the title of "Best Cochinita."  So I made it yesterday for the first time.  Here's the method: Chicken Pibil 1. Go to a cute Mexican store.  I chose Mercado Don Pancho on Alberta because it's like a portal to another world.  Why spend so much money on a plane ticket when you can just go to the Mercado and be instantly transported to another country?  There I purchased a small package of Achiote for

One night my cooking partner was in charge of buying ingredients for dinner.  I was in the mood for salmon, and he got a very nice-looking piece.  Good salmon is plentiful here in the Pacific Northwest.  The thing is, we eat salmon a lot.  We have our standard ways of cooking it, like this Salmon Paprika  recipe that I do pretty often.  This time I wanted something really different.  After a quick search on one of my favorite food blogs, No Recipes , I found this recipe for Slow-Roasted Salmon .  I took the idea and modified it on a whim. Here's the concept: cook your salmon at a very low heat.  This way, you avoid over-cooking it and you get a really tender piece of fish. Simple, eh?  Why didn't I think of that?!  I have struggled with cooking salmon on a really hot flame and pulling it off at that moment of complete perfection.  With the slow cooking technique, there's no risk in ending up with a dry, chewy piece of fish....